EFFECT OF DIFFERENT TREATMENT PROCESSES AND PRESERVATION METHODS ON THE QUALITY OF TRUFFLES: I. CONVENTIONAL METHODS (DRYING/FREEZING)-Reference-Cited by-同舟云学术

EFFECT OF DIFFERENT TREATMENT PROCESSES AND PRESERVATION METHODS ON THE QUALITY OF TRUFFLES: I. CONVENTIONAL METHODS (DRYING/FREEZING)

Published:2006-06 Issue:3 Volume:30 Page:335-351
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

AL-RUQAIE IBRAHIM M.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2006.00069.x/fullpdf

Reference14 articles.

1. A.N. AL-RAHMAH . 2001 . (In Arabic)Truffle of Deserts and Jungles , 1st Ed. , pp.126 -141 , King Saud University Publications, Riyadh, Saudi Arabia.

2. Desert truffles: The genus Tirmania

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